Every day, a great chef shares his recipe and his tips for cooking a star dish on summer tables.
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Draped in their golden dress, juicy and sweet, they have just appeared on the shelves.
And will only stay there six weeks at most.
Mirabelle plums, the most seasonal of summer fruits, leave little time to be tamed.
“As with rhubarb, the season is so short that when it arrives, my customers expect to eat only that. I use it in all sauces!”,
confirms Marion Goettlé, talented pastry chef of Alsatian origin who opened her bistro-tearoom-pastry shop Café Mirabelle five years ago, below Père Lachaise (Paris 11th).
Read also
Marion Goettlé's kouglof recipe
A sign in the form of a tribute to its origins since in the Grand Est, and particularly in Lorraine where it is mainly harvested, the small summer plum is a local pride.
But also a nod to his favorite dessert, tarte flambée…
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